Tips for Properly Storing Crawfish After Cooking

If you’ve just enjoyed a hearty crawfish boil with family and friends, you may be wondering how to store the leftovers. Proper storage is crucial to prevent spoilage and ensure maximum freshness for future consumption. In this article, we’ll guide you through the steps on how to store crawfish after cooking.

Step 1: Cool Down Quickly

Once your crawfish are cooked to perfection, it’s important to cool them down as quickly as possible. Leaving them at room temperature can cause bacteria growth and potential food poisoning. The best way is by transferring them into a large ice-filled cooler or ice water bath for around ten minutes.

Don’t Rinse Them Yet

Some people might think it’s helpful to rinse their boiled crawfish before storing, but it’s actually not recommended. Rinsing them too soon could wash away some seasoning and make the meat bland. It also introduces moisture that can create an environment for bacterial growth.

Step 2: Separate Meat from Shells

After cooling down your crawfish in an ice bath, remove the shells from your meat by cracking each one open gently or using a small fork or pick tool. This process may seem time-consuming but worth it since removing shells allows air circulation within containers that will help preserve taste quality longer than leaving whole unpeeled meat inside container without any ventilation sources available

Label Your Containers

To avoid confusion later on which batch of Craw fish was boiled when label each container with dates of preparation so that they don’t get mixed up with fresh ones – this will help keep track of freshness especially if preparing multiple batches over time.

Step 3: Store in Airtight Container

Place all peeled off tails in an airtight container (with lid) lined with paper towels to absorb any excess moisture. Add a generous amount of seasoning, and then seal the container tightly with its lid or plastic wrap to avoid air contact that may cause them to dry out.

Use Freezer Bags For Further Storage

If you’re planning on storing your crawfish for an extended period, it’s best to use a vacuum-sealed freezer bag. These bags help prevent freezer burn and keep the crawfish fresh for up to three months if stored at 0°F (-18°C).

Step 4: Store in Refrigerator or Freezer

Once you’ve packed your crawfish into their containers, store them in the fridge or freezer promptly. If refrigerated properly at 32°F (0°C) it will last around two days before going bad while frozen ones can be kept up to three months.

Thaw Your Frozen Crawfish Correctly

To thaw frozen cooked crawfish safely, simply remove from the freezer and transfer them into a refrigerator overnight and never thaw your frozen seafood by leaving it out at room temperature because this promotes bacterial growth making food unsafe.


Nowadays, people are more health-conscious than ever before, so knowing how best to store cooked crawfish is essential for preventing waste or potential danger caused by spoilt food. The steps mentioned above are easy-to-follow guidelines that ensure proper storage practices are followed resulting in longer-lasting freshness when enjoying these delicious crustaceans again later on!

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